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Overnight Sourdough Pancakes

    Overnight Sourdough Pancakes

    If you intend to bake your first loaf of sourdough bread with your fresh sourdough starter over the course of the weekend, you should make sure to include these sourdough pancakes in your plans. They take the same amount of work as your go-to recipe for conventional pancakes, but the final product has a characteristic acidity that is more prominent than buttermilk. This makes them a far better choice for those who value flavor above ease of preparation. In addition to this, they are a wonderful way to obtain a preview of the flavor of the beginning of your work.

    These pancakes begin with a one-of-a-kind preferment that must be left out on the counter overnight. This step allows you to have a head start when it comes to cooking the pancakes the following morning. The steps that need to be taken are as follows.

    It is imperative that you get an early start on preparing your sourdough pancakes the night before

    The usage of a preferment, which is a mixture of flour, water, and a leavening agent (in this case, the waste from your sourdough starter), is required for the preparation of sourdough pancakes, just as it is required for the preparation of sourdough bread. This ensures that the pancakes rise to their full potential. In this stage, you will mix one-half cup of the waste with one cup of milk (dairy milk, non-dairy milk, or water in the case that you are completely out of milk), in addition to one cup of flour. After mixing everything together, cover it and let it sit out at room temperature overnight.

    After leaving the bubbling flour mixture alone for the night, it will be ready for you to use as the basis for your batter when you wake up in the morning. After a final rest for 10 minutes, you are ready to get started cooking after stirring some melted butter, eggs, sugar, and baking powder into the mixture in the same order as before. Even though there is just a very little quantity of sugar in the recipe, you should select your toppings carefully since these pancakes are definitely in the savory category. You may give it a more classic savory treatment by serving it with a fried egg and some bacon, or you can choose for a sweeter approach by adding a few pats of butter and a drizzle of maple syrup. Either way, the sweetness will be amplified.


    • 1 1/2 cups all-purpose flour
    • 1 cup of unsweetened milk either from dairy or a plant-based source, whatever you like.
    • Remove a half cup of the sourdough starter from the recipe.
    • 2 tablespoons unsalted butter
    • 2 huge eggs
    • 2 tablespoons of sugar, either granulated or powdered very finely
    • 1 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 4 tablespoons vegetable oil or butter, split


    1. Mix together one and a half cups of all-purpose flour, one cup of milk, and a half cup of wasted sourdough starter in a large bowl. Whisk it up, but don’t worry if the finished product isn’t completely smooth even after you’ve done so. Allow the dish to sit out at room temperature, uncovered, for the whole night so that it may rest.
    2. Melt 2 tablespoons unsalted butter. You may do this on the stovetop in a larger microwave-safe dish for 30 to 45 seconds or in a small saucepan pan on the stovetop over low heat for a few minutes. Either method will provide the same results. After that, put the mixture into a bowl that’s around medium in size. Set aside to cool 3 to 5 minutes.
    3. After adding two large eggs, two tablespoons of granulated sugar, one teaspoon of baking powder, and half a teaspoon of kosher salt to the butter, mix all of the ingredients together until they are completely combined and smooth. After incorporating the butter mixture into the flour mixture, bring everything together by lightly folding it together with a gentle hand. It is recommended that the batter be left to rest for ten minutes.
    4. In a large skillet made of cast iron or nonstick material, or on a griddle, prepare the surface by heating it over medium-high heat. After adding one teaspoon of butter or vegetable oil, spread it out into an even layer so that it covers the whole surface. If you are using a skillet, add pieces of the batter that are the size of a quarter cup at a time and cook them in the pan. Cook for about three minutes on the first side, or until bubbles begin to appear on the top, the edges begin to look dry, and the bottoms are golden brown.
    5. Flip each pancake over with a spatula. Continue cooking for an additional two to three minutes, or until the second sides have a golden brown color. Put in an oven that has been preheated or on a dish that has been kept warm. Continue with the remaining batter and oil, and then do the previous step a second time.
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